· Kelly Rowe · 14 Comments
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Individual Frittata Recipe
An individual breakfast frittata recipe baked in a muffin tin is a delicious brunch option. They can also be made ahead of time and served warm or at room temperature all week long.
Breakfast is Served
Breakfast is ServedBreakfast anyone? We all know that breakfast is the most important meal of the day! For myself, breakfast also happens to be one of my favorite meals. Yep, I could eat it for lunch or dinner most days too.
Well, today I’m sharing a healthy and delicious breakfast recipe with you and it just happens to be an individual frittata recipe. Bacon, cheese and veggie frittatas to be exact.
Remember my Six Week Muffin Recipe? Well, this is another one of those recipes that you could make a batch or two on the weekend and store them in the refrigerator for the week ahead. Pop a frittata in the microwave for a few seconds and you have a tasty, healthy breakfast ready to make your taste buds do a happy dance!
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This also happens to be a WW (Weight Watchers) recipe. I made a few changes to the original frittata recipe I had, so for those of you who are counting your points, I’ve noted the point values in the recipe below. A breakfast that contains protein, dairy, and veggies is a win-win for all members of the family.
For some reason, I don’t remember having frittatas often growing up, but this has become a favorite of mine. I hope you can say the same. Enjoy!
How to make Individual Frittatas:
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5 from 1 vote
Individual Frittata Recipe with Bacon, Cheese and Vegetables
An individual breakfast frittata recipe baked in a muffin tin is a delicious brunch option. They can also be made ahead of time and served warm or at room temperature all week long. Recipe at livelaughrowe.com
Ingredients
- Cooking Spray
- 1 pound frozen hash brown potatoes, thawed
- 4 large eggs, beaten
- 1 Tbsp fat-free skim milk
- Salt and Pepper to taste
- 2 Tbsp Bacon Pieces
- 1/8 cup green peppers, finely chopped
- 1/8 cup red peppers, finely chopped
- 1/8 cup red onion, finely chopped
- 1/2 cup low fat shredded cheddar cheese
Instructions
Preheat oven to 350º F
Coat eight muffin tin holes with cooking spray.
Spread potatoes around the bottom and press potato up the sides of each muffin hole; place in oven and cook for 10 minutes.
Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper.
Add bacon, peppers, onion, and cheese to the bowl. Mix to combine all ingredients.
Remove potatoes from oven and press potatoes down firmly with a spoon (I found my fingers to work better than a spoon) so that they are spread out like mini pie crusts. Potatoes should cover the bottom and sides of each hole.
Pour approximately 1/4 cup of egg mixture into the center of each muffin hole.
Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, approximately 15 minutes.
Remove from the oven and let sit for about 5 minutes before serving.
Notes
- Yields 1 frittata per serving.
- Weight Watchers PointsPlus Value: 3 points each.
- WW Freestyle Program: 2 points each.
Loved this recipe?Mention @livelaughrowe or tag #livelaughrowe!
Have a favorite frittata recipe? I’d love for you to share it in the comments below!
Other breakfast goodies to check out:
Bisquick Coffee Cake Recipe
French Toast Bake
Amazing Breakfast Home Fries
Crustless Quiche Lorraine
Connect with Live Laugh Rowe!
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Hugs and Blessings!
*This post was originally published March 17, 2013. I updated some of the photographs and text in October 2019.
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ABOUT KELLY
A DIY fanatic, Kelly shares her journey through her blog, Live Laugh Rowe, where she showcases her recipes, tutorials, crafts, home projects, and all things DIY. This East Coast Girl at heart believes family is number one as she finds the perfect balance of being a daughter, wife, sister, entrepreneur, writer and woman of God. Be sure to follow along as she shares her passion for life, love and family! Read more...
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Comments
Kelly – these look so NUMMY we might have to have them for breakfast today! We have all of the ingredients! Pinning and also going to tell Julie and the other the “Blog Bulge” gals about these since everyone is looking for low-calorie options to meet their various healthy living and/or weight loss goals! Great idea! 🙂
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TidyMom says
I bet these are fantastic Kelly! and I love that you can make them ahead and keep in the fridge for a grab and go breakfast!!
Thanks for joining the party too!!
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yum! these look fantastic!
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Melissa B says
This sounds so good! Thanks for sharing! =)
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Those look delish! I would actually eat that! Thanks for the recipe, friend!
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Great idea. Making these ahead would be so helpful for busy, chaotic mornings!
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nest of posies says
these look amazing! love the grab & go part!!!
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These look amazing! I bet this is one way I could get my little man to eat more eggs. Thanks so much for linking up to Monday Funday!
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mmm….looks good! and everything’s more fun to eat when it’s muffin shaped 🙂
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Amanda says
Beautiful post Kelly! I love frittatas, they are soooo good, minis are perfect!
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Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured {again} later today!
I hope you are having a wonderful weekend, and join me this evening for Make the Scene Monday #67!Reply
These look delicious….pinned them! Thanks for sharing the recipe!
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I love little frittatas like that … those would be perfect for a quick after-church brunch on Sunday!
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Kristine says
What a GREAT recipe!! I can say first hand that these are YUMMO!!!! I’ll leave it at that. Well, I’ll say it once more – YUMMO!!!
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